I love the fresh bursts of colour in the garden at this time of year. My garden is slowly coming alive after a winter of hibernation and every year it inspires me to make fresh, simple recipes with the best Mother Nature is offering.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
At the moment, my garden is filled with glorious green herbs in abundance so I capitalised on this garden goodness by making a super delicious and nutritious spring inspired omelette. It is a great way to start the day; lift your mood and energy levels at lunchtime; or have as a light dinner with a side of smoked salmon and avocado smash.
I like to top it off with a few sprigs of fresh herbs to add colour to the plate and extra nutrients to the meal. I hope you enjoy this dish as much as I do.
Serves 2
Ingredients:
6 eggs
1 zucchini, grated
1/2 cup fresh or frozen peas, thawed
Dash of milk
Salt to taste
1 tsp coconut oil
Fresh herbs to serve
Method:
Crack eggs into mixing bowl and whisk together with a dash of milk, until light and fluffy. Season with salt.
Grate zucchini and then add to the whipped eggs.
Heat oil over medium heat in frypan and swirl to cover the base completely.
Add egg mixture to the pan. Cook for 2 minutes until slightly browned on the bottom, but still running on the top.
Sprinkle peas over half of the omelette and then use a spatula to flip the omelette back onto itself, encasing the peas inside the omelette.
Cook for a further 2-3 minutes until cooked to your liking.
Serve with a side of smoked salmon and smashed avocado and topped with fresh herbs from the garden.
Stephanie Meades is a Certified GAPS Practitioner specialising in assisting people transition to eating more REAL FOODs for improved health and wellbeing. For more REAL FOOD inspiration, visit www.lifewellnessco.com.
